But sadly it's not cranberry season anymore. How about a mixed citrus marmalade?.

I can't believe you don't like them....try cutting in half, sectioning and sprinkling with a very little bit of salt. The salt cuts any bitter....
How long since you tried them? You may have outgrown your dislike...
How about in a spinach salad? or with oranges and pineapple?

I don't do grapefruit either, and if I did I would never be able to eat them straight...

Nancy

Can you make a grapefruit butter (curd)? that might be nice.

Martha Stewart brulee's her grapefruit. Sprinkles sugar on top and broils with Meringue.

Here is a link that might be useful: Grapefruit with Bruleed Meringue

Here's the broiled one...

Here is a link that might be useful: Broiled Grapefruit

Carol beat me to the Martha suggestion. It's pretty good.

Then again, I peel the things and eat them like oranges. (I used to hate them, now I live for Texas Red season.)

The bitterness of grapefruit comes from the segment membranes. I have gotten several people to like grapefruit who hadn't before by telling them to peel one like an orange, and then peel the membrane off the segments, only eating the pulp.

It's messy and kind of a pain, but delicious.

Jessy, I just had some grapefruit/orange marmalade that was wonderful! I love grapefruit. You don't need recipes: You need to send them to me!
Folks, I don't think you are going to get Jessy to like them. She does not like sour stuff.
Sherry

Linda: I know, I'm sorry, I'm a mutant. Do you still love me (grin)?

Dishes you may be on to something with the broiling. That might transform the flavor enough...

High five Nancy, I wonder if its a genetic thing - some people think cilantro tastes like soap. It might also that I don't like 'sour' and thats what grapefruit is.

Rachel, like Sherry said, I have a problem with the sour and flavor, not so much the bitterness. Go figure.

I found a recipe that calls for broiling them ala Martha with sake and shiso, that might 'layer' it. I do taste elements in the fruit that I like, I'm just trying to bring out the ones I like.

Anyone else? I cut/pasted the MS page.

Sangria?

I don't have a recipe, but I bet it'd be good. If you invite enough friends over for happy hour, you could use all nine on that. 8^)

Here is a link that might be useful: Google results--first one looks good

Squeeze into juice and add a shot of vodka.

Teenage boys should eat most anything that can't run away or defend itself. Try the "look boys mom made you a treat".

: )
lyra

Hey 'adnama' how is the rug rat?

ROFL Lyra I thought about that too! Sigh, I'm an alcohol lightweight.

I love grapefruit marmalade, especially with a shot of green ginger wine added to the batch.

Lyra, I found this just for you and I to party: Grapefruit cosmo. Maybe we can get doucanoe to join us with this.

Colleen I think you may be on to something with the ginger. I used to love a bar soap from Origins - grapefruit/ginger. Hmmmm....gotta love Google...

Steamed salmon salad with Grapefruit-Ginger dressing

Think this would work with chicken? I actually have most of these ingredients. Scallops with Miso, Ginger, and Grapefruit

Ooooh a chutney.... for turkey cutlets? I don't like turkey either but I buy it for variety!

Here is a link that might be useful: Google search is good!

Oh, Jessy, thank you for thinking of me when it comes to martini time! LOL

I have a great recipe for a grapefruit granita at home. I'll try to remember to post it for you tonight.

Linda

Leave 'em on the neighbors porch, ring the bell and run???

Oh. Wait. That's zucchini.

Nevermind.........

Deanna (who doesn't 'do' grapefruit either, no help)

Well, I can't find the recipe I was thinking about, but I found these online and they are similar.

Grapefruit Granita

2 cups Florida pink grapefruit juice
1/4 cup sugar
4 mint leaves
4 fresh Florida pink grapefruit slices

In saucepan, combine grapefruit juice and sugar. Bruise mint leaves between fingers and add to saucepan. Bring mixture to just boiling, stirring to dissolve sugar. Remove from heat, cover and let stand 5 minutes. Remove mint leaves.

Pour grapefruit mixture into ice cube trays; freeze. Just before serving, place a single layer of frozen cubes in food processor fitted with steel blade. Pulse 12 times or until no large chunks of ice remain. Spoon granita into stemmed glasses. Garnish with grapefruit slice. Repeat with remaining cubes. Serve immediately.

Serves 4.

Grapefruit Granita A web\-exclusive recipe from Italian Cooking and Living 1/2 cup sugar 3/4 cup water 2 1/2 cups red or pink grapefruit juice, bottled or fresh squeezed 2 tsp. lemon juice, preferably fresh squeezed Sprig of mint to garnish In a medium saucepan, add the water and the sugar and stir to combine; make sure to put the stirring spoon aside. Heat the mixture over medium high heat without stirring until mixture reaches a boil. Again, without stirring, cook mixture for about 5 minutes or until sugar is completely dissolved. Remove from heat and allow to cool. When cool, add the grapefruit and lemon juice and stir with a clean spoon. Pour the mixture into a 9x12" or other large, flat dish so that the mixture doesn't come up too high along the sides of the pan\-you will need room for stirring. Place the pan in the freezer, making sure it is level, for 30 minutes. After 30 minutes, carefully remove pan and place it on a steady surface. Use a fork to stir the mixture thoroughly, making sure to break up any ice crystals that have formed along the side or bottom of container. Return the pan to the freezer and repeat the stirring every 30 minutes, making sure you break up any large chunks that form, for 3 to 4 hours or until mixture is thoroughly frozen. Fluff with a fork and spoon into small coffee cups or ice cream dishes. Garnish with mint. Serve immediately or return to the freezer in serving dishes for up to 4 days. Serves 6

Champagne Grapefruit Sorbet

3 cups good quality Champagne
1 cup sugar
1 1/4 cups water
1 cup pink grapefruit juice, freshly squeezed
1/3 cup lemon juice, freshly squeezed

Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside.

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool.

To champagne, add sugar syrup, grapefruit juice, and lemon juice (do not strain pulp from juices); stir until thoroughly blended.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Makes 8 to 10 servings.

Linda

Red ( or pink ) grapefruit tastes a whole lot better than regular grapefruit... To me they're two different animals... lol

Had some red grapefruit last week the was so sweet I almost got a tooth ache... LOL

Rita

Ooooh Linda those look so refreshing! Coulda used them last week when it was hot here, LOL.

Rita I have been wondering where you were. Glad to see you check in. Even if I can't bring myself to like red or pink GF.

Hey, Jessy! I found the one I was looking for as well as a few other ideas for your grapefruit!

Honey Grapefruit Granita
Source Cooking Light June 1994

4 c fresh pink grapefruit juice (about 10 large fruits)
1-1/3 c basic sugar syrup (recipe follows)
1/3 c honey

Combine juice and basic sugar syrup in a large bowl, stir well and set aside. Place honey in small bowl, microwave on high 30 seconds or until warm. Add to juice mixture and stir well. Pour mixture into 9 x 13 baking dish, cover and freeze 8 hours or until firm.

Remove mixture from freezer and scrape with tines of a fork until fluffy. Spoon into container, cover and freeze for up to one month. Yield: 6 one-cup servings

Basic Sugar Syrup

4-1/2 c sugar
4 c water

Combine sugar and water in large saucepan, stir well. Bring to boil and cook 1 minute or until sugar dissolves, stirring constantly. Cool before using.

Avocado Grapefruit Salad source: Martha Stewart Living 2005 1/4 c plus 2 tsp fresh lemon juice 2 Hass avocados, halved lengthwise and pitted 2 red grapefruit 3/4 tsp coarse salt 2 T chopped fresh tarragon, plus more for garnish Freshly ground pepper 1/4 c olive oil Lime wedges, for serving Brush 2 tsp lemon juice over flesh of the avocados, set aside. Remove and peel pith from grapefruit using a sharp paring knife. Working over medium bowl to catch juice, carefully remove segments from between membranes. Rserve juice in bowl. Add 1/4 c lemon juice, salt and tarragon to the grapefruit juice, season with pepper. Whisk in oil in steady stream. Add grapefruit sections and toss to coat. Place each avocado half on plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon and serve with lime wedges. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Grapefruit Curd 2 tsp grated grapefruit rind 2/3 c fresh grapefruit juice 1/2 c sugar 2 T fresh lemon juice 4 large egg yolks 2 T chilled butter, cut into small pieces Combine first 5 ingredients in top of double boiler, stirring well with a whisk. Cook over simmering water until thick (about 10 minutes), stirring constantly. Strain mixture through a sieve into a bowl, discard solids. Add butter, stirring well with a whisk. Cool completely. Yield: 1 cup. Will keep one week in refrigerator. Linda

Hey, Jessy! I found the one I was looking for as well as a few other ideas for your grapefruit!

Honey Grapefruit Granita
Source Cooking Light June 1994

4 c fresh pink grapefruit juice (about 10 large fruits)
1-1/3 c basic sugar syrup (recipe follows)
1/3 c honey

Combine juice and basic sugar syrup in a large bowl, stir well and set aside. Place honey in small bowl, microwave on high 30 seconds or until warm. Add to juice mixture and stir well. Pour mixture into 9 x 13 baking dish, cover and freeze 8 hours or until firm.

Remove mixture from freezer and scrape with tines of a fork until fluffy. Spoon into container, cover and freeze for up to one month. Yield: 6 one-cup servings

Basic Sugar Syrup

4-1/2 c sugar
4 c water

Combine sugar and water in large saucepan, stir well. Bring to boil and cook 1 minute or until sugar dissolves, stirring constantly. Cool before using.

Avocado Grapefruit Salad source: Martha Stewart Living 2005 1/4 c plus 2 tsp fresh lemon juice 2 Hass avocados, halved lengthwise and pitted 2 red grapefruit 3/4 tsp coarse salt 2 T chopped fresh tarragon, plus more for garnish Freshly ground pepper 1/4 c olive oil Lime wedges, for serving Brush 2 tsp lemon juice over flesh of the avocados, set aside. Remove and peel pith from grapefruit using a sharp paring knife. Working over medium bowl to catch juice, carefully remove segments from between membranes. Rserve juice in bowl. Add 1/4 c lemon juice, salt and tarragon to the grapefruit juice, season with pepper. Whisk in oil in steady stream. Add grapefruit sections and toss to coat. Place each avocado half on plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon and serve with lime wedges. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Grapefruit Curd 2 tsp grated grapefruit rind 2/3 c fresh grapefruit juice 1/2 c sugar 2 T fresh lemon juice 4 large egg yolks 2 T chilled butter, cut into small pieces Combine first 5 ingredients in top of double boiler, stirring well with a whisk. Cook over simmering water until thick (about 10 minutes), stirring constantly. Strain mixture through a sieve into a bowl, discard solids. Add butter, stirring well with a whisk. Cool completely. Yield: 1 cup. Will keep one week in refrigerator. Linda